Thise recipe really does provide the best devilled eggs. I followed the recipe to a tee. Wouldn't change a thing.

Excellent recipe. Very quick and tasty, it's very filling. I followed the recipe to a tee, but added a bit of gravy that was left over. My husband and both really enjoyed this dish. Also made it using left over beef from French Dip recipe from this site. Great.

My family loved this recipe. I have made it three time in the past three days. Big hit with the fam for sure.

This is one of the best fettucine recipes that I have tried for myself! I left out the sage as I'm not really keen on it, but the dish turned out wonderfully - lucky for me because I made the fettucine for company who were coming over for dinner. Deliciously creamy but not too overwhelming. I also used fresh spinach and stirred it in with the mushrooms as the sauce was finishing off. Amazing and simple recipe!

Excellent recipe. Even people who aren't necessarily 'hot food' fans loved this recipe. Following instructions the recipe is perfect, but I have also added Asiago cheese to the mixture, as well as the parmesan on top. It's so easy to be a successful hostess with this recipe.

Great cookies. Great flavour and texture. I doubled the recipe my first time out and am glad I did. I followed the recipe as written. These cookies spread very little so you can put them much closer than the 2" specified. The first batch I shaped as per instructions. Then I found that the dough was easy to shape into a log for slice-and-bake cookies - although you do need a good sharp knife. Thanks for the recipe, Melissa J.

This recipe makes an excellent pound cake in my estimation...there's just not enough lemon flavour to justify its name. That's the only reason for four stars instead of 5. I added lemon zest to the batter; then drizzled a lemon juice/sugar solution over the fresh-out-of-the-oven cake and the lemon flavour was still very subtle. However, that being said, this is still an excellent pound cake and I won't hesitate to use this recipe again. By the way, I didn't cut in the butter as per instructions. I creamed the butter with sugar & egg, added the extracts, then added the dry ingredients alternately with the milk. Took about 50 minutes until done.

This is a close approximation of what I would consider a typical New Zealand mince stew. But we don't have onion powder here and don't use garlic powder or teriyaki sauce (we use soy sauce). I wonder if it's been Americanised a bit. We usually have peas and carrots in the stew as well. The first day we serve it on toast. The next day it will thicken up a bit so the leftovers become shepherd's pie. It's the traditional food for those on a tight budget.

This recipe is awesome! The only change I made was to use the breadmaker's dough setting to make the dough. The editor's tip about rolling them out halfway then coming back to the first one was very helpful. The pretzels were really easy to roll out and shape that way. The pretzels looked great and tasted wonderful. I'm making them again tomorrow with cinnamon sugar, can't wait!

The kids loved it! The adults couldn't eat it though, it was so rich.

Fabulously quick and easy recipe. I used raw shrimp which I think avoids the chance of overcooking. I also added chopped broccoli to the pasta while it cooked for the last couple of minutes - to give a little extra color but also to add a vegetable for an all-in-one dinner. Great dish - can be used for any occasion. Thanks for the post.

These came out dry and barely edible. I had to throw the whole batch away.

They are not like the crispy creams but still a great recipe. Great doughnuts. Every one loves them. We love to dip it in sugar and cinnamon